A few weeks ago Drew’s cousin Chris visited town and we celebrated the flavors of the late summer Farmer’s Market with an all vegetable dinner. Armed with our vegetable bounty and kitchen staples like good salt, extra virgin olive oil, fresh basil, garlic and a very hot oven, we made magic.

Roasted eggplants in assorted varietals (Japanese and Chinese) and radicchio drizzled with olive oil, chopped garlic and fresh basil.

Fresh yellow cherry tomatoes halved and dressed with salt, pepper, olive oil and fresh basil.

Colorful bell peppers roasted in the oven and peeled then sliced and tossed with olive oil, a splash of vinegar and salt and pepper.

The feast of roasted vegetables served alongside an arugula salad with lemon vinaigrette and shaved Parmesan.

Figs and Cypress Grove Midnight Moon goat cheese for dessert!